Department of Mathematical and Informatics Sciences, Physical Sciences and Earth Sciences of Messina University, Messina, Italy.
CISFA - Interuniversity Consortium of Applied Physical Sciences (Consorzio Interuniversitario di Scienze Fisiche Applicate), Biophysics laboratory, Messina, Italy.
Electromagn Biol Med. 2020 Apr 2;39(2):129-138. doi: 10.1080/15368378.2020.1737805. Epub 2020 Mar 6.
The aim of this study was to highlight the existence of a correlation between Maillard reaction and protein aggregation in bovine meat as a function of power level and exposure time used by microwave heating. The obtained results are compared with those of convective heating. For this, Fourier Transform-Infrared Spectroscopy was used to analyze the effects of microwave heating on different samples of bovine meat cooked in microwave ovens at three power levels of 700, 900 and 1100 W, and in conventional electric oven at the temperature of 170°C. An increase in intensity of methylene vibration bands after microwave cooking at 700 W for 3 min was more than that which occurred after microwave cooking at 900 and 1100 W for 2 min, showing that Maillard reaction depends on exposure time to microwaves. Also, the β-sheet contents at 1695 and 1635 cm in meat samples heated for 2 min by microwave oven increased with increase in power level from 700 to 1100 W, showing that protein aggregation is strictly related to the power level of microwave heating. This result showed that an extended exposure time to microwave heating can significantly alter gastrointestinal digestive processes.
本研究旨在强调在微波加热中，功率水平和暴露时间与牛肌肉中的美拉德反应和蛋白质聚集之间存在相关性。将所得结果与对流加热进行比较。为此，使用傅里叶变换红外光谱法分析了微波加热对在微波炉中以 700、900 和 1100 W 的三种不同功率水平以及在 170°C 的传统电烤箱中烹饪的不同牛肌肉样本的影响。在 700 W 下微波烹饪 3 分钟后，亚甲基振动带的强度增加超过了在 900 和 1100 W 下微波烹饪 2 分钟后的强度增加，表明美拉德反应取决于暴露于微波的时间。此外，在 2 分钟内通过微波炉加热的肉样中，在 1695 和 1635 cm 处的β-折叠含量随功率水平从 700 增加到 1100 W 而增加，表明蛋白质聚集与微波加热的功率水平密切相关。该结果表明，延长暴露于微波加热的时间会显著改变胃肠道消化过程。
